|Water||1⁄2 Cup (8 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Tuna salad||2 Cup (32 tbs)|
In medium saucepan, heat water and oil just to boiling.
Add flour and salt all at once.
Stir hard until flour clumps into ball in center of pan.
Let stand 5 minutes.
Add 1 egg at a time, beating until blended after each egg.
Place by teaspoons on ungreased cookie sheet.
Bake at 425° for 15 minutes until all beads of moisture have disappeared.
Cut tops off.
Fill centers with Tuna Salad.